I’ve read some posts about dry brining briskets, but maybe I missed the follow up after the dry brine is completed.
I’m planning on salting my brisket tomorrow and cooking it Saturday.
Do I stick with just pepper, and garlic only, since the salt will have penetrated the brisket? Or do I follow the normal process of adding SPG?
Maybe I’m over thinking this but I just want to follow the right process. Typically I just season the whole brisket for 24 hours and then through it on the pooper. It’s this technique change that has me questioning myself. Any insight will be helpful. Thanks again for helping out with my questions.
I’m planning on salting my brisket tomorrow and cooking it Saturday.
Do I stick with just pepper, and garlic only, since the salt will have penetrated the brisket? Or do I follow the normal process of adding SPG?
Maybe I’m over thinking this but I just want to follow the right process. Typically I just season the whole brisket for 24 hours and then through it on the pooper. It’s this technique change that has me questioning myself. Any insight will be helpful. Thanks again for helping out with my questions.
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